Varieties grown: Music, German Extra Hardy, Chesnok Red, Killarney Red

Garlic: the start of everything delicious! We like to chop garlic, then wait fifteen minutes before adding it to heat; this helps form and preserve the anti-carcinogenic properties of garlic. We also like to add garlic to dishes towards the end of their cooking time, to retain more of its flavor, and because it burns easily. We grow many varieties of hardneck garlic, which yield their flower stalks for eating in the early summer - these are known as “scapes”, and they have a wonderful asparagus-like texture with a mild garlic flavor.

How to use it:

• Chopped into soups, stews, stirfries, sauces, rice, casseroles, salad dressings, pastas, and beans

• As a rub on fish, pork, and chicken

• Roast the cloves whole with a root vegetable medley; or roast the whole bulb then mash the cloves and spread onto toast

• Lactofermented or pickled with other vegetables; it’s an integral ingredient in dilly beans, kimchi, and dill pickles

• Scapes can be grilled, broiled, or roasted. Blend them into salad dressings, or make garlic scape pesto!

How to store it: Cured garlic keeps best in breathable bag in a cool, dry place at 50-55*F (such as your cellar), and also keeps fine out of direct sunlight on the kitchen counter. Green or fresh garlic should be kept in the refrigerator, inside a non-breathable container (plastic bag, glass or plastic storage tub, etc.). Scapes should be stored in the refrigerator, inside a non-breathable container.